Garlic Butter Steak Fajitas

$- 1 pound flank steak, sliced against the grain - 4 tablespoons unsalted butter, divided - 3 cloves garlic, minced - 1 bell pepper (any color), sliced - 1 red onion, sliced - 2 teaspoons fajita seasoning (store-bought or homemade) - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving - 8 small flour tortillas In my kitchen, each ingredient plays a key role. The flank steak is tender and flavorful. I slice it against the grain for the best texture. Unsalted butter adds richness and helps blend all the flavors. Garlic brings a wonderful aroma and taste. I love using bell peppers, as they add crunch and color. Red onion gives a sweet note when cooked. For seasoning, fajita seasoning is a must. It has a mix of spices that lifts the dish. Salt and pepper enhance all the flavors. Fresh cilantro adds a burst of freshness as a garnish. Lime wedges are perfect for squeezing over the finished dish. They bring brightness and a zesty kick. Finally, I choose small flour tortillas. They wrap around the filling nicely and hold all those tasty juices. Each bite should be a savory delight! {{ingredient_image_1}} To start, slice your flank steak against the grain. In a bowl, mix the steak with one tablespoon of melted butter, the minced garlic, fajita seasoning, salt, and pepper. This mix adds great flavor. Let it marinate for at least 15 minutes. This time helps the steak soak up all those yummy spices. Next, grab a large skillet or frying pan. Melt one tablespoon of butter over medium heat. Add the sliced bell pepper and red onion. Cook them for about 5-7 minutes. You want them tender and a bit caramelized. Then, take them out and set them aside. Now, use the same skillet for the steak. Add the marinated steak to the hot pan. Cook for about 5-6 minutes. Stir occasionally to cook evenly. If you like medium-rare, aim for about 135°F. This way, your steak stays juicy. Once the steak is done, it’s time to mix! Return the sautéed vegetables to the skillet. Stir everything together for 1-2 minutes. This helps all the flavors blend nicely. Now comes the best part! Add the remaining two tablespoons of butter to the skillet. Stir until it melts and mixes in well. This garlic butter makes the fajitas rich and tasty. In a separate pan, warm the flour tortillas on low heat. Do this for about 30 seconds on each side. You want them soft and pliable, perfect for wrapping. To serve, spoon a generous amount of the steak and vegetable mix onto the warm tortillas. Garnish with fresh cilantro. Don’t forget lime wedges on the side! A squeeze of lime adds a bright touch to your fajitas. Enjoy! For fajitas, flank steak is my go-to cut. It is tender and flavorful. You can also use skirt steak, which has a similar taste and texture. Both cuts work well when sliced against the grain. This method helps keep the meat tender. If you want to try something different, top sirloin is another good option. It offers a nice balance of flavor and tenderness. You have two great options for cooking your fajitas: skillet or grill. - Skillet: Cooking in a skillet gives you control. You can easily sauté the veggies and steak together. It’s a quick method and perfect for any kitchen. - Grill: Grilling adds a smoky flavor. Preheat the grill and cook the steak for a few minutes on each side. You can also grill your veggies for an extra char. Whichever method you choose, make sure your pan or grill is hot before you start to get a nice sear. To boost the flavor of your fajitas, consider these tips: - Add other spices like cumin or smoked paprika. These spices add depth to your dish. - Fresh lime juice brightens the flavors. Squeeze it over the finished fajitas. - You can include other ingredients like jalapeños for heat or corn for sweetness. - For a creamy touch, add avocado or sour cream when serving. These small tweaks make a big difference! Pro Tips Marinate for Maximum Flavor: Allowing the steak to marinate for at least 30 minutes, or longer if possible, will enhance the flavors significantly. High Heat for Searing: Ensure your skillet is hot enough before adding the steak. This will give it a nice sear and lock in the juices. Rest the Meat: After cooking, let the steak rest for a few minutes before slicing. This helps retain its juices for a more tender bite. Cilantro Alternatives: If you're not a fan of cilantro, consider using fresh parsley or green onions for a different flavor profile. {{image_2}} You can switch up the meat in this recipe. Chicken is a great choice for fajitas. Use boneless, skinless chicken breasts or thighs. Shrimp also works well. Just make sure to cook it quickly to keep it tender. If you prefer plant-based options, try using tofu or tempeh. Marinating them in the same garlic butter mix adds great flavor. Feel free to add or swap out vegetables to your taste. Zucchini, mushrooms, or corn can make tasty additions. You can use sliced jalapeños for a kick. If you want a sweeter taste, try using sweet corn. The key is to pick veggies that cook well with steak and still hold their shape. While flour tortillas are classic, you have other options. Whole wheat tortillas add fiber and a nutty flavor. Corn tortillas are gluten-free and have a nice texture. If you are watching carbs, low-carb tortillas are available. These variations can change the taste and feel of your fajitas. Choose what you enjoy most! To keep your garlic butter steak fajitas fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. This helps prevent bacteria. Use them within three days for the best taste. To reheat without losing texture, use a skillet. Heat it on low, add a splash of water or broth, then cover. Stir occasionally until warm. This keeps the steak juicy and the veggies tender. Yes, you can freeze leftovers. Place the fajitas in a freezer-safe bag. Squeeze out all the air before sealing. They will last up to three months in the freezer. To eat, thaw in the fridge overnight and reheat as mentioned above. The best steak for fajitas is flank steak. Flank steak is thin and tender. It has a great flavor that fits well with spices. Other good options include skirt steak or sirloin. These cuts also work well for fajitas. You should marinate the steak for at least 15 minutes. This time helps the meat soak in the flavors. For even more taste, you can marinate it for up to 2 hours. Just remember to keep it in the fridge while marinating. Yes, you can make fajitas without a skillet. You can use a grill or an oven. A grill gives a nice smoky flavor. If you use an oven, cook the steak on a baking sheet. Just make sure to watch the cooking time. You can serve garlic butter steak fajitas with many sides. Here are some great options: - Rice - Black beans - Guacamole - Salsa - Corn on the cob - A fresh salad These sides add flavor and color to your meal. To check if your steak is done, use a meat thermometer. For medium-rare, the steak should be 135°F. If you like it more done, aim for 145°F for medium. Another way is to press the steak. If it feels firm but still has some give, it's likely done. In this blog post, we covered how to make tasty garlic butter steak fajitas. You learned about the key ingredients, from flank steak to fresh vegetables. The step-by-step guide detailed marinating, cooking, and serving instructions. We also shared tips for choosing steak and other protein options. Finally, we explored storage and reheating for leftovers. Enjoy your fajitas and don’t forget to experiment with flavors!$

Garlic Butter Steak Fajitas

Delicious steak fajitas cooked with garlic butter and served with warm tortillas.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 pound flank steak, sliced against the grain
4 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 bell pepper any color, sliced
1 red onion sliced
2 teaspoons fajita seasoning
to taste salt and pepper
8 small flour tortillas
for garnish fresh cilantro
for serving lime wedges

Instructions

In a bowl, combine the sliced flank steak with 1 tablespoon of melted butter, minced garlic, fajita seasoning, salt, and pepper. Let marinate for at least 15 minutes to absorb the flavors.
In a large skillet or frying pan, melt 1 tablespoon of butter over medium heat. Add the sliced bell pepper and red onion, cooking for about 5-7 minutes until they're tender and slightly caramelized. Remove from the pan and set aside.
In the same skillet, add the marinated steak to the hot pan. Cook for about 5-6 minutes, stirring occasionally until it reaches your desired doneness (medium-rare is about 135°F).
Once the steak is cooked, return the sautéed vegetables to the skillet. Mix everything together for 1-2 minutes to heat through and blend the flavors.
Add the remaining 2 tablespoons of butter to the skillet, stirring until melted and well incorporated.
In a separate pan, warm the flour tortillas on low heat for about 30 seconds on each side until soft and pliable.
Spoon generous portions of the steak and vegetable mixture onto the warm tortillas. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

Notes

Let the steak marinate for more flavor.

Keyword fajitas, garlic butter, steak, tortillas